The second loaf baked here in Arcachon in the tin box oven is a 2K Classic. Just a half-and-half mix of T65 Organic supermarket flour and T130 farine de blé intégral soft wheat flour. That’s a good 5-6 inches of crumb rather badly hacked about by a blunt chef’s knife (the owner has returned from abroad and “rationalised” the kitchen untensils – we still have an egg slicer but no longer a bread knife).
A very simple loaf but the taste is fantastic – reminds you what baking bread is all about.
